It’s National Homemade Bread day! Who can resist the smell of bread baking in the oven. The aroma permeates the entire house trigging salivation and rumbly stomachs. And then comes that warm, satisfying and taste bud bursting flavor of that warm, delectable loaf. Have I got ya now?
Bread has been around for centuries! The Egyptians harvested a lot grain, presumably to make some loaves. The ruins of Pompeii had showed more than 30 bakeries in the city – the ovens were preserved in the ash. The rest is history!
Don’t be intimidated!
Many people are afraid of making bread. It’s so easy! Whether it’s yeast or quick breads, nothing tastes better!
Most yeast breads require kneading. When flour combines with water, a sticky substance known as gluten forms. As it is kneaded, the yeast creates a gas that forms tiny little bubbles of CO2 gas throughout the dough and that makes the bread rise. The more you knead, the better the rise. There are three types of yeast breads; loaves, rolls and donuts.
There are also three types of quick breads; a batter that is poured into the pan, like zucchini bread or cornbread; drop dough that is a thick batter, not unlike cookies (I like to make drop biscuits); and finally, there are soft doughs. Cut biscuits are a great example of a soft dough.
All breads use some sort of leavening. In yeast breads, the yeast is the leavening. Quick breads use baking soda or baking powder – and they are not the same. Baking soda is made of bicarbonate of soda and requires an acid and liquid to be activated. Baking powder includes the acid – so its soda with an acid. But however you make it, no one can deny the satisfaction a warm piece of fresh bread brings.
So lets get cooking!! Set up your baking area (here’s a great article to help you do that) and start mixing! Share up to two of your favorite bread recipes here – it’s open until the end of the month! Find a good one? Share it!! It’s time to spread the bread love!
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